Tuscan Salmon with Scallops in Vodka Cream Sauce

Two salmon fillets, plump scallops and shrimp, all sharing one cast-iron skillet of orange vodka cream sauce. The seafood sears, simmers and finishes right in the sauce, so the flavor builds in a single pan. Grated aged cheese and torn basil bring a bright, savory finish to the table.

Tuscan salmon with scallops brings together a rich, glossy vodka tomato cream sauce and three kinds of seafood cooked together in one skillet. The dish suits a weeknight dinner for two, and it looks impressive when you carry the skillet straight to the table.

Garlic and butter form the base, the sauce simmers until glossy and slightly reduced, and the salmon, scallops and shrimp are added in stages so each one cooks gently and stays tender. Finish with a generous snowfall of hard aged cheese and fresh basil for color and aroma. Every component is simple, but the order of steps matters, and the guidance below explains each one so you can cook it with confidence.

Ingredients

Why this recipe works

The method starts the sauce first so the salmon poaches gently in it rather than cooking dry in a hot pan. Simmering the fillets in the sauce keeps the flesh moist and lets the tomato, cream and garlic season the fish from underneath.

Because the sauce is already glossy and slightly reduced before the seafood goes in, it clings to the fillets and coats the scallops as they cook, instead of thinning into a watery pool.

Adding the scallops and shrimp after the salmon has begun to set is the step that protects them. Scallops and shrimp need only a few minutes to turn opaque and firm, and they become rubbery if they sit in simmering liquid too long. By placing them around the fillets at the right moment, all the seafood reaches the same tender finish together, and the sauce carries the flavor of each one back to the others.

Notes and substitutions

The core of this dish is fresh fish and seafood, so buy salmon fillets with even thickness and pat them dry before seasoning. Fresh sea scallops should be sweet and firm, not soaked in water, because excess moisture dilutes the sauce.

If you use frozen scallops, thaw them in the refrigerator and dry them thoroughly. Shrimp should be peeled and deveined so they cook quickly alongside the scallops and the salmon.

A 12-inch cast-iron skillet holds all the seafood in one layer and gives the sauce a broad surface to reduce evenly. A box grater is the best tool for the aged cheese, because it produces a fine, fluffy pile that melts into the sauce.

Hard aged cheese such as Parmigiano-Reggiano or Pecorino Romano adds sharp, salty depth; grate it just before using. A wooden board and a chef's knife keep the prep organized, and an instant-read thermometer confirms the salmon has reached its safe temperature.

• fresh sea scallops: large frozen scallops, thawed and patted very dry
• hard aged cheese: aged Pecorino Romano, finely grated
• store-bought vodka tomato sauce: a simple tomato cream sauce with a splash of vodka

Equipment

• 12-inch cast-iron skillet
• box grater
• wooden cutting board
• chef's knife
• fish spatula
• instant-read thermometer